This Shaved Brussels Sprouts Slaw is crispy, crunchy, tangy, and a touch sweet. It’s the perfect side dish on your Thanksgiving menu or an accompaniment to any fall dinner. It’s quick and easy to make and can be customized to your taste preferences.
This shaved brussels sprouts slaw serves about 6 people as a side dish. However, it can easily be scaled up to feed a larger crowd.
Ingredients you need
Ingredient notes and substitutions
Brussels sprouts ~ We serve roasted brussels sprouts most often, but they’re really great raw, too. While most slaw recipes feature shredded vegetables, I prefer the brussels sprouts here to be shaved.
I use a food processor with a slicing disc to quickly shave the sprouts. Alternately, you could slice them thinly with a sharp knife.
If your grocery store carries packages of shaved brussels sprouts, by all means use that for even more convenience.
More brussels sprouts recipes you’ll love:
Onion ~ I like red onion in most raw salads. Sliced green onions would be great, as well. You could also use shallots.
Almonds ~ Sliced almonds add a nice crunch. I usually throw them in raw, but you can toast them for a deeper flavor if you prefer.
Chopped walnuts, pecans, or pistachios would all be delicious substitutions.
Cranberries ~ Dried cranberries are both sweet and tart and add a lovely chewiness. Do not use fresh as they’ll be much too bitter.
Dried apricots, dates, or dried cherries would be wonderful as well.
Dressing ~ An easy dijon dressing brings the whole thing together. The dressing should taste fairly strong on its own. Once mixed with the slaw ingredients, it will mellow out. I don’t add any oil to the dressing, as I don’t think it needs it, but you can add 3 to 4 tablespoons of olive oil if you like.
I use apple cider vinegar or red wine vinegar for the dressing. White wine vinegar will also work. Use what you have. Or try it with fresh squeezed lemon juice or orange juice for a slightly different spin.
Extras ~ Optional, but delicious ingredients to add: vegan feta or vegan parmesan, thinly sliced apples (like in my Kale Apple Slaw) or pears, or finely chopped vegan bacon or store-bought vegan bacon bits.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Trim the woody ends of the brussels sprouts and remove any outer leaves that may be browned.
If your slicing disc is adjustable, set it to the setting of 2. This will shave them thinly.
Drop the brussels sprouts into the top chute and push them down into the blade with the tamper.
Add all dressing ingredients to a small mason jar. Screw on the lid and shake vigorously until well mixed. Alternately, use a small whisk to mix the dressing.
Add all of the shaved brussels sprouts slaw ingredients to a mixing bowl.
Add the dressing and mix well until all ingredients are evenly coated.
While this dish can be eaten immediately, the flavor will get stronger as it sits. Transfer to an airtight container and allow it to rest in the fridge for 30 mintues to an hour or until ready to serve.
Prep ahead: Because all of the ingredients in this slaw are hearty, you can prep this salad 1 to 2 days in advance and it won’t wilt. In fact, the flavors get better as it sits.
Fridge: Store this brussels sprouts slaw in an air-tight container in the fridge for 3 to 4 days.
This slaw recipe is easy enough for any meal, but we especially love it as a side for Thanksgiving dinner.
It’s super easy and travels well if you’re tasked with bringing something for the holiday meal.
Pro tips and tricks
~ Trim the brussels sprouts. Cut off any woody stems and remove any outer leaves that are damaged or discolored.
~ Use the slicing disc of a food processor to shave the brussels sprouts quickly and easily. I like to set the blade thickness to the setting of “2.”
~ For an even quicker prep, buy store-bought shaved brussels sprouts if your store carries them.
~ If your dried cranberries are really dry, plump them up in warm water for 15 to 20 minutes. Drain well and pat dry before adding to the slaw.
~ Feel free to toast the sliced almonds for a deeper flavor. Heat a dry skillet over medium heat. Add the almonds and cook, stirring frequently to prevent burning, for 3 to 4 minutes until golden and fragrant. Watch them closely as nuts tend to burn easily.
~ The dressing should taste strong on its own. This brussels sprouts slaw is hearty and it needs big bold flavors to cut through the sturdy ingredients.
~ While this slaw recipe can be served immediately, it’s more flavorful and tender after it’s rested for a bit. Taste and adjust seasoning after the slaw has rested for about 30 minutes.
Salad and slaw are very similar and the words are sometimes used interchangeably. Slaw typically consists of shredded raw vegetables, notably cabbage, while salad features raw or cooked chopped vegetables. While traditional coleslaw is made from cabbage, there are many different slaw varieties these days, like this Shaved Brussels Sprouts Slaw.
A slicing blade on food processor is by far the easiest way to shave brussels sprouts. You can also slice them thinly on a mandoline (be sure to use the guard so you don’t cut yourself!). Alternately, you can carefully cut them into slices with a sharp knife.
Yes, brussels sprouts can be eaten raw. They are best thinly sliced or shredded otherwise they can be too tough.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Shaved Brussels Sprouts Slaw
For the Brussels Sprouts Slaw
- 1 pound brussels sprouts trimmed
- ½ cup thinly sliced red onion about one-fourth of an onion
- ⅓ cup sliced almonds optionally toasted
- ¼ cup dried cranberries
- Shave the brussels sprouts using a food processor fit with the slicing disc set to a thickness of "2".
- Add the shaved brussels sprouts to a large mixing bowl along with the onion, almonds, and dried cranberries.
- In a small mason jar, add all of the dressing ingredients. Screw on the lid tightly and shake vigorously until fully mixed.
- Pour the dressing over the slaw ingredients and toss well until all the ingredients are evenly coated.
- Cover tightly and transfer to the fridge for 30 minutes. Taste and adjust seasoning, as needed.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.